Cavatappi with Kale and Fava Beans
Ingredients
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 28 cups torn fresh kale (about 1 ½ pounds)
- + 3 more ingredients
-
- 6 cups hot cooked cavatappi (about 4 cups uncooked spiral-shaped pasta)
- 1 (19-ounce) can fava or kidney beans, drained
- ¾ cup (3 ounces) finely grated fresh Parmesan cheese
1. Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.
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